Ingredients
1-1/2 pounds pork stew meat, cut into 3/4-inch cubes1 large onion, chopped2 tablespoons canola oil2 garlic cloves, minced3 cups beef broth2 cans (15-1/2 ounces each) hominy, rinsed and drained2 cans (4 ounces each) chopped green chiles1 to 2 jalapeno peppers, seeded and chopped, optional1/2 teaspoon salt1/2 teaspoon ground cumin1/2 teaspoon dried oregano1/4 teaspoon pepper1/4 teaspoon cayenne pepper1/2 cup minced fresh cilantroTortilla strips, optional
Preparation
In a Dutch oven, cook pork and onion in oil over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the broth, hominy, chiles, jalapeno if desired, salt, cumin, oregano, pepper and cayenne.
Bring to a boil. Reduce heat; cover and simmer for 45-60 minutes or until meat is tender. Stir in cilantro. Serve with tortilla strips if desired.
